Watch the video! 3 healthy make-ahead breakfast ideas!
All of these make ahead breakfasts are vegan, gluten-free, oil-free, and refined-sugar-free. Actually, only one of the recipes (the Breakfast Cookies) has any added sugar whatsoever.
These recipes are not only simple to make and made with everyday ingredients, but also perfect to be made ahead and enjoyed throughout the week.
Chocolate Chia Mousse
I shared a more indulgent variation of this recipe a few months ago, but this version is easier and perfect for a creamy yet light breakfast, plus it’s refined sugar-free. It’s made with just five key ingredients, takes five minutes to whip up, and stays great in the fridge for several days. Want more leftovers? Just double the recipe!
Healthy Vegan Chocolate Chia Mousse
Cheesy Protein Spread
Another recipe that takes five minutes to come together! Plus, it’s packed with protein thanks to tofu and beans, so it’s satiating enough after your morning workout. Spread it over whole grain toast and pile on some veggies, avocado, and seeds (or substitute a baked sweet potato for the bread for a grain-free option). Leftovers stay good in the fridge for at least week.
Vegan Breakfast Cookies
I posted a recipe for Spiced Breakfast Cookies at the beginning of this year, but these are new and improved. They bake a bit firmer than the earlier version, plus they require fewer ingredients and are oil-free, so they’re enjoyable for a greater cross-section of my readers. Oh, and did I mention that they’re wildly delicious?
Breakfast Cookies
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Cheesy Protein Spread
Ingredients
- 1 (14-ounce) block of extra-firm tofu or firm tofu, pressed for 20 minutes
- 1 cup cooked or canned cannellini beans drained, rinsed, and dried well
- 1/3 cup nutritional yeast
- 3 tablespoons white miso paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt + more to taste
- 1/2 teaspoon of black pepper
- 1 large lemon, half of the zest + all of the juice
- 2 tablespoons plain, unsweetened nondairy milk + more to to thin
- For serving: whole-grain bread
- Suggested Toppings: salad greens, fresh herbs such as basil, seeds (hemp, pumpkin, sunflower), sliced cherry tomatoes, sliced avocado.
Instructions
- Press the tofu: Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight it down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for 20 minutes.
- Zest the lemon and use half of it for the spread (reserve the rest for another use). Juice the entire lemon for the spread.
- Place all of the ingredients in food processor and blend until smooth, thick, and creamy. Taste for seasonings, adding more salt as needed.
- Lather the spread onto sliced bread and top as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It would be awfully nice to add metric units 😉
Greetings from Europe (and all of the rest of the metric world except Great Britain).
Hi Makatea, sorry about that! This is an old blog post, but in our new blog posts we always include the metric measurements!
Here are the metric measurements for you:
Protein spread
▢ 1 (14-ounce / 400g) block of extra-firm tofu or firm tofu, pressed for 20 minutes
▢ 1 cup (150 to 170g) cooked or canned cannellini beans drained, rinsed, and dried well
▢ 1/3 cup (27g) nutritional yeast
▢ 3 tablespoons (51g) white miso paste
…other ingredients
Chia mousse
▢ ½ cup (90g) chia seeds
▢ 2 cups (480 mL) oat milk or other plant-based milk
▢ ½ cup (120g) coconut cream (from a 13.5-ounce / 400 mL can of full-fat coconut milk)
▢ 1/3 cup (32g) unsweetened cocoa powder or raw cacao powder
▢ 1/4 cup (80g) pure maple syrup
▢ 1 teaspoon ground espresso powder, optional but brings out the flavor of chocolate
▢ 1 teaspoon vanilla powder or vanilla extract
Enjoy!
The tofu spread is out of this world. I’ll be putting it on everything possible!!
Lovely to hear it, Rose! Thanks for the sweet review.
How long can the spread last in the fridge? It’s just me and I don’t mind making the full recipe, I like to have extra. Can I freeze this spread?
Hi Nivian, It should stay good in the fridge for up to one week. You can freeze it, but you’ll want to re-blend it after thawing it in the fridge to help bring it back to its original consistency.
This spread is so delicious!! Fabulous on toast, also a great dip for veggies. And so easy to make! Five stars
Woohoo, we’re thrilled you loved it, Sarah!
Excellent recipe. I subbed apple cider vinegar for lemon since I was out. Delicious
Thanks for sharing, Allison! 🙂 Great to hear you enjoyed the recipe.
Hi Nisha, I’d love to make the protein dip for meal prep – it looks peeerfect to use in so many ways. How long do you think it would last in the fridge?
Hi Olivia, I’d use the cheesy protein spread within 4-5 days of making it. Enjoy!
Hi, what can I substitute for the white miso paste? Thanks!
Hi Dee, you can omit it and add a bit more salt to taste, maybe a bit more lemon juice too. If you can tolerate soy, a couple splashes of soy sauce or tamari would work!